Here is an amazing recipe for grain-free Cinnamon Rolls. These are also easily made vegan. They are sure to blow your family away the way they did mine. I had never made scratch cinnamon rolls before so I would say this is definitely good for beginners! Happy baking.....
Recipe make 12
Ingredients
Cinnamon Roll Dough
1 tbsp sugar
1 tbsp yeast
1 cup warm milk (about 105 degrees)* (whole, 2% or almond milk)
MAKE SURE THE MILK ISN'T TOO HOT - IT WILL KILL THE YEAST PROCESS
1 tsp of vanilla
1/2 cup white sugar (raw cane sugar)
2 eggs
6 tbsp butter, melted (room temperature) (or dairy-free butter alternative)
3 and 3/4 cups gluten-free all purpose flour (I used King Arthur Paleo Grain Free)
1 tsp salt
Cinnamon Sugar Filling
1/2 cup coconut sugar (you can use white sugar or raw, cane sugar)
1/2 cup brown sugar
3 tbsp cinnamon
6 tbsp butter, melted (or dairy-free butter alternative)
4 oz cream cheese (or dairy free cream cheese)
Cream Cheese Frosting
4 oz cream cheese (or dairy-free cream cheese)
2 tbsp butter, softened (or dairy-free butter alternative)
2 cups powdered sugar
1 tsp of vanilla
Instructions
Cinnamon Roll Dough
To begin, add 1 tbsp of sugar and yeast to a large mixing bowl in a stand mixer. Add your milk and whisk in. Let the mixture sit for about 5 minutes, for the yeast to bubble.
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Add your 1/2 cup of sugar, eggs, vanilla, and butter, and whisk them into the mixture briefly. Add all of your flour and salt, starting on low, mix together. Bring to a medium mixing speed (or 6 on a Kitchenaid) and beat for 5 minutes (stopping to scrape down the bowl occasionally).
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Spray another large mixing bowl with non-stick spray, or oil thoroughly. Scoop your cinnamon roll batter into the middle of the bowl, forming one large dough ball together carefully. Cover and let rise for about an hour in a warm place, or till the dough has about doubled in size. Cinnamon Roll Filling
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To a small mixing bowl, add your coconut sugar (or alternative you chose), brown sugar, softened cream cheese, softened butter, and cinnamon and mix together till well combined.
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Prepare a 9×13 pan with non-stick spray and parchment paper on the bottom.
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Place a large piece of parchment paper on your counter (about 12×24"). Sprinkle flour across generously. Place your dough onto the parchment paper. Sprinkle more flour across the top of the dough, so it doesn't stick to your rolling pin. Roll the dough out to cover the entire piece of parchment paper, occasionally sprinkling more flour across the top if needed.
*I like to keep some extra flour in a bowl beside me as it requires sprinkling the surface and occasionally adding extra in until the dough is a workable consistency. This just makes it an easier process for me. -
spread your cinnamon roll filling mixture generously across your dough. I took mine all the way to the edges.
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Using your parchment paper to help, very carefully lift the edge of the paper and start to roll the edge of the cinnamon roll up with it. Tighten the roll with your hands carefully if necessary. Continue to use the parchment paper to pull up and roll the cinnamon roll together, till it's entirely rolled and has formed one cinnamon roll log.
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Using a sharp knife cut each cinnamon roll off the log.These don't have to be perfect. Mine were very rustic. Gently remove the cinnamon roll from the parchment paper, and place it in the pan in rows of 3×4.
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Cover your pan and let rise again for about another 30 minutes. Preheat your oven to 350.
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Bake in the oven for 20-25 minutes. PERFECTION!!!
Cream Cheese Frosting
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To a large mixing bowl, add your vanilla, butter, and cream cheese (alternatives) and cream them together.. Add your powdered sugar, a cup at a time, and blend till smooth. I creamed all the ingredients until they became fluffy.
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Gently spread across the tops of your cinnamon rolls while they are still warm.
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My family DEVOURED these. I have a handwritten family cookbook that I add all of my favorite recipes to. This recipe immediately went into the family cookbook!